Khao Phat Gai – Thai Chicken Fried Rice

A basic fried rice commonly made by street vendors and fine restaurants alike. It’s best to use day-old rice that’s been cooked and sitting at room temperature (just leave it in the rice cooker for best results).

Khao Phat Gai - Thai Chicken Fried Rice

A basic fried rice commonly made by street vendors and fine restaurants alike. It's best to use day-old rice that's been cooked and sitting at room temperature (just leave it in the rice cooker for best results).
Course: Rice
Cuisine: Thai
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 4 servings
Author: The Cook
5 from 1 vote
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Ingredients

  • 250 g chicken breasts, cut into 2 cm x 1 cm pieces
  • 1 tablespoon vegetable oil
  • ½ tablespoon fish sauce
  • 1 clove garlic, crushed with the side of a cleaver or knife
  • tablespoons vegetable oil
  • 2 cups cooked jasmine rice, at room temperature
  • 1 egg, lightly beaten with ½ teaspoon water
  • 1 teaspoon soy sauce
  • ½ teaspoon fish sauce
  • ¼ teaspoon freshly ground black pepper
  • pinch of white sugar
  • 1 cucumber, peeled and sliced thinly
  • lime, fresh red chillies, spring onions <em>(optional)</em>

Recipe Instructions

  • Heat 1 tablespoon oil in a wok until hot, but not smoking, over medium high heat.
  • Cook chicken until just cooked through, about 4 minutes. Add the ½ tablespoon fish sauce, as you are cooking, to the meat. Remove from wok and set aside.
  • Heat the additional 2½ tablespoon oil in wok. Add the crushed garlic, cook briefly (about 30 seconds)
  • Add the rice, breaking it up with a wooden spoon or metal turner.
  • Add the cooked chicken. Toss together in the wok.
  • Add the soy sauce and ½ teaspoon fish sauce. Add the beaten egg, pepper, and sugar.
  • Continue to stir-fry until heated through and grains of rice are separated.
  • Taste and adjust seasoning accordingly (add more fish sauce if it needs more salt).
  • Remove to serving dish and garnish with cucumber, spring onions, lime wedge and fresh red chilli peppers.


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Nutrition

Serving: 0g | Calories: 1436kcal | Carbohydrates: 115g | Protein: 98g | Fat: 64g | Saturated Fat: 8g | Polyunsaturated Fat: 53g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 399mg | Sodium: 2731mg | Potassium: 0mg | Fiber: 8g | Sugar: 10g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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